Title: Classic Basil Pesto
Categories: Pesto, Magazine
Yield: 1 Servings

2 c Basil leaves; loosely packed
-and removed from the stem**
1/2 c Fresh parsley leaves
1/2 c Extra-virgin olive oil
2 Cloves garlic; peeled
1/4 ts Salt
1/4 ts Freshly ground pepper
1/4 c Pine nuts; or almonds
1/4 c Fresh parmesan cheese OR
-asiago cheese

** (Preferably 'Sweet Genovese' or 'Fine Green')

In a blender or food processor, purée the basil, parsley, oil, garlic,
salt, and pepper. Toast the pine nuts in a dry skillet over medium heat
until golden brown, about 5 min. Remove from the pan and cool. Add the nuts
and cheese to the basil mixture. Process briefly until the pesto is smooth.

Store in the refrigerator for a week, or freeze in serving-size portions.

Source: http://www.taunton.com/kg/features/growing/basils/10basils.htm

Ellen Ogden takes care of The Cook's Garden test kitchen.

Notes: Makes 1-1/4 cups

Recipe by: Kitchen Garden Magazine (web)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@juno.com (V
U Man) on Dec 12, 1997